Mix as directed on back of package of Old Bay salmon classic seasoning mix.
Form into medium-size patties.
Mix all ingredients; form into patties. Put small amount of oil in skillet and fry. Brown both sides. Quick and easy.
Saute chopped green pepper and onions in margarine.
Add tall can salmon with liquid (remove bones) and warm.
Mix in 2 tablespoons ketchup, bread crumbs and diced Velveeta cheese. Split Italian bread and remove center.
Stuff breads with salmon mixture and cover salmon with slices of cheese.
Bake in 350\u00b0 oven and serve.
Drain 16 ounce can salmon and remove skin and bones.
Mix all ingredients and form into patties.
Brown in a lightly greased skillet on both sides.
Put can salmon in pie pan.
Remove most of juice, bones and skin.
Mash with fork in mixing bowl.
Add 1/2 grated or chopped onion, 2 eggs, 2 dashes Worcestershire sauce and enough flour or meal to thicken.
ife, carefully remove the salmon skin from the fillet and
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Drain and flake salmon and save liquid.
In a 1-quart, greased casserole, combine soup, liquid, peas and salmon.
Top with potato chips.
Place in a moderately hot oven (375\u00b0) and bake for 30 minutes or until bubbling hot.
Makes 4 to 6 servings.
This is very delicious.
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.
oil, ready to poach the salmon.
Meanwhile, melt the coconut
Drain salmon reserving liquid. Flake salmon and mash the bones.
Saute onion and celery in butter in a 4-quart saucepan until onion is tender.
Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
Heat through and serve with a garnish of parsley if desired.
Drain and flake salmon.
Combine salmon, oats, onion, egg, parsley, lemon juice and Worcestershire sauce.
Mix well.
Shape into 4 patties.
Pan-fry on both sides until golden brown.
Serve salmon patties on buns with lettuce and tomatoes.
Serves 4.
Boil the potatoes and onion in a large pot in the water.
When tender (do not drain), mash briefly with potato masher, then add salmon, milk and creamed corn.
Heat.
Add salt and pepper to taste and serve with whole grain rolls or cornbread and fruit for a healthy, quick, winter supper.
Place the tomatoes, juice from salmon, diced onion and cubed potato into a pan over medium heat.
(Cook on low if you aren't starving and don't want to have to stir occasionally to keep potato from sticking.)
Drain salmon and reserve juice.
Whirl salmon, cream cheese, green onions and pepper in a food processor fitted with metal blade.
Add liquid smoke and about 1 teaspoon of reserved juice. Keep refrigerated.
Serve with crackers.
Makes 1 cup.
Mix all ingredients, except salmon, in a saucepan.
Cook mixture over low heat until heavy cream consistency.
Fold in the salmon.
Chill well overnight.
Drain salmon; set aside 3 tablespoons of the liquid.
Mix salmon, egg and the onion until sticky.
Stir in flour.
Add baking powder to the 3 tablespoons of juice; stir until it foams up.
Add salmon mixture.
Form into small patties and fry until golden brown, about 2 1/2 minutes each.
soak crumbs in milk in 8x8 pan while you flake salmon.
combine salmon flakes with mayonnaise, egg, lemon juice.
mix in the salt, pepper, paprika, and onions.
add crumb mixture.
bake at 350 degrees for about 30 minutes.
Drain salmon, reserving 2 tablespoons of juice.
In medium bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; mix well, will be foamy.
Add to salmon mixture, mixing well.
Drop with a spoon into hot Crisco and fry until golden brown, turning once.